In celebration of a glass of wine, the finest of fare, the craft of good food writing -- and forthright "foodies" everywhere.

Friday, November 13, 2009

The Imperfect Match

The rather old (yet totally accepted) belief that red wine is not to be paired with seafood is nearly a religious dogma among connoisseurs.

Their reasoning is that the combination usually results in a strong and unpleasant fishy aftertaste. The traditional explanation for the "bad" pairing is based on the presence of tannins—the chemicals that make red wines taste dry and cause the mouth to pucker. Yet, every now and again, a tannin-rich red wine that does go well with seafood turns up. Even though which wines can manage this pairing, and why, has remained a mystery that even the best-trained sommeliers do not understand.

So, a bit "stumped" over this little wine-and-fish quandary yourself? Then trust me, you're not alone.

About Me

Helen Dowdell is a longtime member of the International Women's Writing Guild, former freelance journalist and executive speechwriter for both the New York Urban League and the New York Chapter of the NAACP. Her articles have been featured in both Essence and Self Magazines, Cooking Light, the Philadelphia Inquirer, the Amsterdam News, and the City Sun News. Her short fiction has been featured in Sister 2 Sister and Honey Magazines, as well as various online literary e-zines.
She's currently busy at work on a novel which -- will take readers in a totally "new" direction. Really.
Stay tuned....